Traditional Andalusian Chicken with Rice and Peas

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Traditional Andalusian Chicken with Rice and Peas

This version of the traditional Andalusian chicken comes from Spain. It’s a Spanish dish with Moorish roots. This recipe is wonderful for Shabbat. Shabbat Shalom.

Cook the rice. Add the frozen peas and red pepper to the pan and toss with the hot rice. Cover.

Transfer the chicken to a serving bowl. Transfer pan liquids to a sauce pan; make a sauce with cornstarch slurry. Serve with rice and vegetables. Offer half of the sauce on the side. Don’t forget the Kosher Israeli Wine, Challah and to light two candles. Shomer Shabbat!